| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Appetizers |
25 |
Servings |
INGREDIENTS
| 8 |
oz |
Ground raw chicken or pork |
| 1/2 |
c |
Shredded carrot |
| 1/4 |
c |
Finely chopped celery* |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
Dry sherry |
| 2 |
ts |
Cornstarch |
| 2 |
ts |
Grated gingerroot |
| 1/2 |
pk |
Wonton wrappers |
| 2 |
tb |
Margarine or butter; melted |
|
|
Plum or sweet & sour sauce |
INSTRUCTIONS
*Note: 1/4 cup finely chopped water chestnuts may be substituted for 1/4
cup chopped celery. For filling: In a medium skillet cook and stir ground
chicken or pork till no pink remains; drain. Stir in carrot, celery or
water chestnuts, soy sauce, sherry, cornstarch, and gingerroot; mix well.
Spoon 1 rounded teaspoon of the filling atop a wonton wrapper. Lightly
brush edges with water.
To shape each wonton, carefully bring 2 opposite corners of the square
wonton wrapper up over the filling and pinch together in the center.
Carefully bring the 2 remaining opposite corners to the center and pinch
together. Pinch together edges to seal. Place wontons on a greased baking
sheet. Repeat with remaining filling and wonton wrappers. Brush wontons
with melted margarine or butter. Bake in a 375 degree oven for 8 to 10
minutes or till light brown and crisp. If desired, serve with plum or
sweet-and-sour sauce. To make ahead: Bake appetizers as directed; cool
completely. Transfer to a storage container. Cover tightly and freeze up
to 1 month. To serve, place frozen wontons on a greased baking sheet. Bake
in a 375 degree oven for 8 to 10 minutes or till wontons are light brown
and crisp. 44 calories (52% from fat), 2 g fat, 6 mg colesterol, 2 g
protein, 3 g carbohydrate, 0 g fiber, and 95 mg sodium per wonton. From
"Better Homes and Gardens" magazine, Dec 1991.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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